Hogwarts House Liver Pate Recipe | My Harry Potter Kitchen | Prisoner of Azkaban (Ep. 17)

butter

🥗Healthier: olive oil

Olive oil reduces saturated fat content.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

brandy

🥗Healthier: white grape juice

White grape juice adds sweetness without alcohol.

Peel and finely slice shallots.

Peel garlic and crush it.

Finely chop rosemary and thyme.

Place a pan on medium heat and drizzle in olive oil.

Add shallots and garlic to the pan and fry for about 1-2 minutes until soft.

Season with rosemary, thyme, salt, and pepper, cooking for another 1-2 minutes, adding oil if it begins to catch.

Spread out the base and add lamb livers to the pan, cooking for about 2-3 minutes on each side until golden.

Add additional salt and pepper along with sherry, allowing it to bubble and simmer for about 1-2 minutes.

Remove the livers from the heat once cooked through.

Transfer the mixture to a food processor and blend until smooth.

Incorporate room temperature butter into the mixture, adding it in a tablespoon at a time until fully blended.

Optional: Sieve the mixture for a smoother texture.

Place servings into jars or one large dish and chill in the fridge to firm up.

Melt butter for toppings and divide it into portions for Gryffindor, Hufflepuff, Slytherin, and Ravenclaw.

For Gryffindor topping, chop chili, remove seeds, and blend with butter and paprika.

For Hufflepuff topping, add whole garlic and rosemary to melted butter and infuse for about 5 minutes.

For Slytherin topping, blend butter, garlic, remaining chili, parsley, and red wine vinegar until smooth.

For Ravenclaw topping, blend butter, kalamata olives, and garlic until smooth.

Pour the Hogwarts house butters over the chilled pate and return to the fridge to set for about 4 hours.

Cooking Techniques

Equipment Needed

Dietary

Allergens